Some factors affecting the burning of sulfurs used in sulfuring fruits

Authors

C. S. BissonH. W. AllingerH. A. Young

Authors Affiliations

C. S. Bisson was Professor of Chemistry and Chemist in the Experiment Station; died March 13, 1940; H. W. Allinger was Analyst, Division of Chemistry; H. A. Young was Associate Professor of Chemistry and Associate Chemist in the Experiment Station.

Publication Information

Abstract

Abstract does not appear. First page follows.

During the 1936 season, growers in various districts in California were experiencing
some difficulty in sulfuring the fruit to be dried. Long, Mrak, and Fisher5 found that the difficulties of that season were merely a recurrence of a series of
yearly troubles. These investigators determined that some of the samples of sulfur
in question burned 90 to 100 per cent, whereas many others burned anywhere from 10
to 50 per cent. With the poor-burning sulfurs the result was reduced quality of the
product, delay in operations during the drying season, and an actual loss of sulfur
through failure to burn.